Gooseberry tart

How to make Gooseberry tart recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix:
150 g flour
1 egg yolk
100 g butter
50 g sugar
1 sachet vanilla sugar

For the topping:
1 jar gooseberries (drained weight 360 g)
250 ml cream
2 egg yolks
1 tbsp cornflour
100 g sugar
1 vanilla pod
Additionally
flour for the work surface
butter for the baking tin

Method:
Sieve the flour onto a work surface, make a well in the centre and pour in the egg yolk. Distribute the butter in flakes around the outside. Sprinkle over the sugar and vanilla sugar. Roughly mix the ingredients together with a knife and then quickly knead into a smooth pastry using your hands. Roll the pastry into a ball, wrap in cling film and leave to rest in the fridge for approx. 30 minutes.

Pre-heat the oven to 225 °C (Gas Mark 7). Roll out the pastry on the floured work surface. Line a greased flan base tin with the pastry. Prick the pastry base several times with a fork and bake on the middle shelf for about 15–20 minutes. Leave to cool.

Drain the gooseberries and turn them into the cooled pastry base. For the cream topping, mix the cream, egg yolks, cornflour, sugar and pulp of the vanilla pod thoroughly and beat to a creamy consistency over a low heat. Leave the cream to cool slightly and then pour over the berries.

Gooseberry tart recipe